Pour the caramel mixture over the shortbread crust. And place in the fridge to cool off and firm up.

In a microwave safe bowl, mix together half of the chocolate chips and vegetable oil. Microwave for 1 minute, and then remove and stir. Continue to microwave the chocolate mixture in 15 second intervals until it is completely smooth.

Pour chocolate over top the caramel layer, top evenly with toffee bits, and place back in fridge to cool while you make the second layer of chocolate.

Follow the same steps to make another batch of melted chocolate, then pour over the top of the pan. Allow to cool.

For years I have made caramels for Christmas, and while delicious, they do require certain finesse. Candy-making is not for the faint of heart. There’re special thermometers, boiling hot sugar and so on and so on. Plus I had to heat up a can of regular Eagle Brand sweetened condensed milk to get the caramel sauce that I needed for the mix.

Not with this new recipe–

Simply combine it in a pan with brown sugar, corn syrup, and butter. Stir, stir, stir over heat until well blended (no thermometer needed!) and pour over the shortbread crust.

Just a little layering work and you will have delicious bars in no time! Mix and bake shortbread layer. Once that is finished add the caramel you made with the caramel recipe sweetened condensed milk. Sprinkle on some toffee bits, and finish off with the melted chocolate. Pop it in the fridge until solid, and viola! Layers of dessert goodness.

FAQs

Millionaire’s shortbread is the layering of shortbread, caramel and chocolate into a decadent dessert (that you can even sprinkle with sea salt for the ultimate combo)!

How do you thicken caramel?

You can thicken the sauce with cornstarch. For each cup of caramel sauce that you need to thicken, mix one Tbsp of cold water with 1 Tbsp of cornstarch. Pour the cornstarch mixture into your caramel sauce, and stir constantly.

For the caramel:

For the Chocolate Toffee Layers:

1/2 cup, toffee bits

4 cups chocolate chips

2 teaspoons vegetable oil

Instructions

Preheat oven to 350 degrees.

Line a 9"x9" pan with wax paper, trim two sides to fit exactly, and let the other sides hang over the sides of the pan (see above). This nonstick, square pan will help in the event anything seeps through!

In a small bowl, mix together sugar and flour, and cut the ⅔ cup butter in with a pastry blender. Keep cutting it in the mixture until it has formed evenly-sized crumbs. (If you have not heard of a pastry blender you are going to thank me now!)

Add the egg. Stir to combine.

Press the mixture into the bottom of the 9x9" pan, cover with aluminum foil, and bake for 20 minutes. Then uncover, and bake for another ten minutes, or until the edges turn a golden brown.

Pour the caramel mixture over the shortbread crust. And place in the fridge to cool off and firm up.

In a microwave safe bowl, mix together half of the chocolate chips and vegetable oil. Microwave for 1 minute, and then remove and stir. Continue to microwave the chocolate mixture in 15 second intervals until it is completely smooth.

Pour chocolate over top the caramel layer, top evenly with toffee bits, and place back in fridge to cool while you make the second layer of chocolate.

Follow the same steps to make another batch of melted chocolate, then pour over the top of the pan. Allow to cool.

Once the chocolate has hardened, remove from the pan, peel off the wax paper, and cut into squares. Enjoy!

Notes

* These glass, nesting bowls are perfect for this recipe because you can use the exact size you need and they are microwave friendly.